Win his Heart with a Coconut Cream — Se faire aimer avec une crème à la noix de coco

Coconut Cream with Fruit and Crumble

I know this might sound surprising, but P. and I have never been fans of going out when we are “supposed to”. Like say, on Valentine’s day. Too crazy, too many people, too much fuss. Instead, we like it quiet and simple. Chez nous. Coming home last night, P. told me: “j’ai une surprise pour toi après le diner.” A surprise for me, after dinner? I was a bit puzzled. And very curious and intrigued. I like surprises. We finished the veal tajine I had prepared and P. asked me to come to the couch to sit in front of the TV screen. What was this all about? We were going to watch TV? I did not say anything — maybe complained a bit, but I do not like to recognize this part — and waited as patiently as I could. There. Then, P. walked to the TV, picked his video camera and plugged it to the screen. Ah, I see. I was starting to understand a little better. He chose a tape. Hit the Play button.

And then it happened.

I was sitting there, surprised, pleased, moved, smiling, happy to be the lucky one to watch gorgeous landscapes of New Zealand move on the screen, one after the other, filling me with memories of our time spent there last year. I had almost forgotten. We had not watched this tape from one of our New Zealand trips in quite a while, and it truly felt warm to finally be able to. We looked at each other, happy. Was it already a year ago?, we both wondered. Same month, same day, a year ago, we were there, on Piha and Karekare Beaches, celebrating my fête and Valentine’s day. Very simply.

Piha Beach

KareKare Beach

“Moi aussi j’ai une surprise,” (I also have a surprise) I then told P.

“Un dessert ?”

How could he guess so easily?

“Oui, un dessert”, I answered.

Not any dessert though, but a win-his-heart type of dessert. To make him happy. And this part was easy. You could have guessed chocolate, and it could well have been but no. Not this time. Because P. loves coconut and rice pudding even more, I made him — and me too — a Coconut Cream with Fruit and Crumble.

“Mmmm, c’est bon.” he said after his first bite.

“Good, I am glad you like it,” I replied my mouth full too. We were feeling happy, savoring good memories and a comforting sweet treat.

“And guess what,” I added, thinking about New Zealand again. “In three weeks, we will be there again. We are lucky!”

Could it be that this will become a Valentine’s day tradition between the two of us? We would surely not mind. We love them this way.

Coconut Cream with Fruit and Crumble
Coconut Cream with Fruit and Crumble

(For 4 people)

You need:

For the Fruit:

  • 2.5 cups frozen berries
  • 1/3 cup sugar
  • 1 Tbsp lime juice
  • 1 gelatin sheet
  • 1 pink grapefruit

For the Coconut Cream:

  • 1/2 cup tapioca pearls
  • 2 1/2 cups whole milk
  • 1 oz shredded coconut
  • 2 oz fine sugar
  • Pinch of salt

For the Crumble:

  • 1 3/4 oz all-purpose flour
  • 1 3/4 oz brown sugar
  • 1 oz hazelnut flour
  • 1 oz shredded coconut
  • 2 oz salted butter, soft


  • The day before, start with soaking the tapioca pearls overnight in cold water. Add enough as the tapioca pearls will expand.
  • The following day. To prepare the fruit, soak the gelatin sheet in cold water for a few mns.
  • Place the frozen berries in a pot with the sugar. Cook until soft, then add the lime juice.
  • Squeeze the excess water out of the gelatin sheet and add to the warm fruit. Mix well to dissolve. Divide between the glasses and then let cool down in the fridge, for an hour.
  • To make the crumble, Preheat your oven at 350 F.
  • Place the flour, hazelnut flour, sugar, coconut in a bowl. Mix together and add the butter.
  • Mix into a crumble using the tip of your fingers. Place on a baking sheet.
  • Cook the crumble for about 20 min or so, or until golden in color. Remove from the oven.
  • To make the coconut cream, pour the milk, sugar, coconut and salt in a pot. Bring to a small boil and add the tapioca. Cook for about 20 to 30 mns, stirring constantly.
  • Place on top of the fruit.
  • Add skinned and peeled diced grapefruit and top with crumble.

Note 1: I advise to eat the tapioca cream warm, and not cold. When the tapioca gets colder, it becomes denser due to its starchiness, and does not as blend to the fruit as well.

Note 2: You can replace the coconut cream with a Sheep plain yogurt or plain Greek yogurt. It is an excellent substitution, great for breakfast too.

Le coin français
Crème à la noix de coco, fruits et crumble

(Pour 4 personnes)

Ingrédients :

Pour les fruits :

  • 350 g de fruits rouges congelés
  • 60 g de sucre de canne fin
  • 1 càs de jus de citron vert
  • 1 feuille de gélatine
  • 1 pamplemousse rose

Pour la crème à la noix de coco :

  • 80 g de perles de tapioca
  • 600 ml de lait entier
  • 30 g de noix de coco râpée
  • 60 g de sucre fin
  • Pincée de sel

Pour le crumble :

  • 50 g de farine
  • 50 g de sucre brun
  • 25 g de poudre fine de noisettes
  • 25 g de noix de coco râpée
  • 50 g de beurre salé, mou

Étapes :

  • La veille, faites tremper les perles de tapioca dans de l’eau froide. Mettez-en suffisamment car elles gonflent.
  • Le jour suivant. Pour préparer les fruits, faites tremper la gélatine dans de l’eau froide pendant quelques minutes.
  • Mettez les fruits rouges congelés dans une casserole avec le sucre. Cuisez à feu doux jusqu’à ce que tous les fruits soient réduits en purée, puis ajoutez le jus de citron vert.
  • Essorez la gélatine et ajoutez-la à la purée de fruits. Mélangez bien pour la dissoudre. Répartissez au fond des verres et laissez refroidir au frigidaire, pendant 1 heure.
  • Pour faire le crumble, préchauffez votre four à 180 C.
  • Mettez la farine, la poudre de noisette, le sucre et la noix de coco dans un bol. Mélangez et ajoutez le beurre.
  • Réalisez votre crumble en mélangeant du bout des doigts. Mettez sur une plaque de cuisson.
  • Cuisez le crumble pendant environ 20 mns, jusqu’à ce qu’il soit doré. Retirez du four.
  • Pour réaliser la crème à la noix de coco, versez le lait, le sucre, la noix de coco et le sel dans une casserole. Amenez à peine à ébullition et versez les perles de tapioca. Cuisez pendant environ 20 à 30 mns sur feu moyen à doux, en remuant constamment.
  • Répartissez sur les fruits.
  • Ajoutez le pamplemousse pelé à vif, coupé en petits dés. Ajoutez ensuite le crumble.

Remarque 1 : je conseille de manger ce dessert quand la crème est chaude ou tiède, et pas froide. Quand le tapioca refroidit il se solidifie davantage à cause de son côté gélatineux, et se mélange donc moins bien aux fruits.

Remarque 2 : Vous pouvez remplacer la crème à la noix de coco par un yaourt de brebis nature ou un yaourt nature grec. Cela constitue une excellente substitution, très bon au petit déjeuner aussi.

Posted in Dessert, Food & Travel, Fruit


  1. What a sweet treat for P!
    I am the same with Valentinbes Day, I don’t think those kinds of things should be forced on people.

  2. That pudding sounds divine, Bea!! And yet again, we’ve been thinking alike – though I combined chocolate and coconut in my latest cake/post:)

  3. oh what a romantic and heart-warming moment! And how sweet you will be New Zealand again, enjoy!
    Bea, you could find tapioca pearls? Your dessert looks lovely, I know my husband would like it too!

  4. marvellous once again, even though I don’t believe in Valentine’s as an occasion to celebrate, since love is an everyday celebration, neverthelless I will give it a try for a special afterdinner surprise. Oh and thank you for the inspiration since, you gave me the reason to start my own blog 🙂

  5. De la crème pour la douceur, la tendresse.. du pamplemousse pour le côté frais et pétillant.. c’est un message que tu veux faire passer à ton Valentin, Béa.. ;)) ?

  6. Bea~ happy Valentinbes Day!

    Love is when he’s completely focused on you~ then the everyday is Valentinbes Day ^ ^

    So beautiful coconut cream!

  7. Bonjour Béa, j’adore votre blog, vos recettes, vos photos, mais c’est la première fois que je dis qqchose ici. Ce pudding a l’air délicieux — et c’est tellement joli à la fois! Avec le rose de la pamplemousse, quelle bonne idée! En Malaisie (où j’ai passé mon enfance), nous mangeons un dessert que vous avez peut-être déjà gouté (sinon, faut le faire!): c’est les perles de tapioca, trempées et cuites exactement comme vous l’avez fait ici, puis servies avec:

    1) du lait de noix de coco (si vous pouvez les trouver, faites chauffer le lait de n. de c. avec 2 ou 3 feuilles de “pandan,” puis enlevez les feuilles et ajoutez une pincée de sel — sinon vous pourriez ajouter un peu d’extrait de pandan);

    2) du sirop de sucre noir (le sucre s’appelle “goula melaka” — vous pourrez sans doute le trouver à Boston aux épiceries asiatiques, tout comme les feuilles ou l’extrait de pandan. Faut simplement le faire chauffer avec un peu d’eau, puis passer le sirop pour enlever les fibres de palme etc.).

    Voilà, un dessert très simple et très bon pour ceux qui aiment les perles de tapioca!

  8. Happy Valentine’s Day! That was such a nice story – you are lucky to have a good guy.

    That crumble looks so delicious! I’m going to have to try it sometime soon. Another one to add to my list . . .

  9. Ah, Bea, the snow and ice are raging outside, while my Valentine is stranded in Boston and I am here in Rhode Island! Instead I am reading this warm and lovely post. Thank you for sharing your lovely dessert, and the promise of another visit to NZ.

  10. hello bea. your desserts look amazing. I cannot tell you how impressed i am. Upon searching your recipes, I saw your chocolate-raspberry charlotte and really want to make it for my boyfriend’s birthday. I didn’t find a recipe though. Could you direct me there? or send me a copy of the recipe?

  11. It was your birthday yesterday!!!! Happy belated birthday! I also live in a country that celebrates saints, hehe and I know what you mean. So I was also named after a saint… What beautifuls memories of your last fête!

  12. les photos de Nouvelle Zélande sont superbes, comme d’hab ton dessert aussi mais alors là pas pour moi mais vraiment pas pour moi !! je passe mon tour !

  13. That’s a dessert after my own heart! B. dislikes coconut shredds but that wold leave everything for me, hehehe!!
    Lucky you about New Zealand. Your pics of that country are gorgeous! Have fun when you go!

  14. too sweet, both of you!
    i love simple valentines also – we are about to celebrate this evening in with dinner and a movie – our favourite! ahhh, relaxation.
    i hope you have a wonderful trip soon. happy day! –

  15. Mmmm veal tagine =) sounds delicious..and the pictures and dessert? to die for! you must be blogging from paradise hehe

  16. Bea, we are just like you and P. Valentine’s Day is best spent with your loved one eating a great dinner together at home:-)

  17. We also stayed in this Valentines and had a nice dinner at home…much more cozy and romantic then battling traffic and restaurants filled to the brim! 🙂

    That looks delicious…coconut and tapioca pearls are things that are very familiar here and it’s so nice to see your take on it…beautiful!

  18. Je suis toujours ebahie devant la qualité de tes photos et la beauté de tes recettes .
    Bravo !!

  19. That sounds like a perfect way to celebrate Valentine’s Day. The dessert is wonderful! And New Zealand! How fabulous. :):)

  20. Que dire de plus….j’en reste bouche-bée…. Dans le dictionnaire à coté du mot parfait, ben il y a l’adresse de ton blog 😉


  21. i was always wondering what i can do with tapioca.Now i know.i love every dessert that involves layers.It’s like having 3desserts in one.Tres belle photo bea. pleins de bonnes choses a toi et a P et bon voyage.

  22. I adore coconut, fruit and tapioca. This reminds me of desserts I had in Vietnam, but a bit richer. And I agree with you completely about having a quiet Valentine’s Day, away from the buzz. Thanks for this!

  23. Thanks a lot everyone! I hope you had a nice day!

    A few answers:
    Gattina, yes tapioca pearls are easy to find around here, large or small. I am sure you can find them too, no?

    I am delighted to hear more about the use of tapioca, I think it is common in Brazil, for example, no?

    Avital, touché 😉

    And Lydia, so sorry your husband got stuck. it is indeed totally iced outside!


  24. Bea, what a fabulous recipe. A great combination. We have tapioca flour in Brazil which is used to prepara cheese bread ( the braziian way – see latest traveller’s lunch box). The one that you use here is very similar to something that we have in north Brazil. Will check out pictures and send them to you via email.

  25. Hi Bea, what a lovely lovely recipe. I’m going to see if I can make this too! Fingers crossed I’ll find all the ingredients. 🙂

    Methinks what you refer to as “tapioca pearls” are really sago pearls. The former are typically large, black, and made from yuca roots whilst the latter are small, white and come from the sago palm.